Savoury Choux Buns with Salmon and Cream Cheese

Savoury Choux Buns with Salmon and Cream Cheese

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 50 minutes

Choux buns with a various fillings are a great appetizer for any party. You can bake them in advance - 1-2 days before the event. Filling of profiteroles will not take much time, so you can do this quickly just before your guests arrive.

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Ingredients for 30 pcs:

Choux Pastry



Prepare choux pastry.

Pour water into the sauce pan, add salt and butter.

Cook on a high heat until butter melts. Remove and stir in the flour. Return to heat and cook, stirring constantly, until the dough rolls into a ball, and a crust begins to form at the bottom, about 2 minutes.

Remove from heat and let rest for 5 minutes. Add the eggs, one by one, stirring properly with spatula until smooth after each addition. Сonstantly check the consistency of the dough - it mustn't become too liquid. Depending on the size more or less eggs may be required. It's better to add last egg by parts - beat it with a fork and add gradually. The dough must be smooth and glossy.

Put choux pastry into a piping bag with french star piping tip (12 mm diameter).

Line the baking sheet with silicone mat and pipe the profitroles.

Bake in preheated oven at 180C for 30-35 minutes until golden brown. Remove from the oven and tansfer profitroles to the cooling rack.

Prepare the filling.

Cut salmon into small pieces.

Chop the dill. Mash cheese with dill with a fork. Add salmon and mix.

Cut the top of each bun and stuff with filling. Cover with tops and serve.

Bon appetit!

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